Mocha Muffins

Quinn has been after me for ages to bake more with chocolate and coffee. The problem, you see, is that I don’t like coffee. Love to smell it, don’t love to drink it. Does anyone else have this problem?

It’s no secret that chocolate and coffee are a brilliant pairing. They just seem to enhance each other naturally. Even I have a hard time arguing with that.

I picked up a fresh shot of espresso at our neighborhood coffee shop, which is just a short walk from home for us. If you have access to good espresso, I highly recommend it for these muffins. In a pinch, try using another strong-brewed coffee.

It may seem a bit odd to have a recipe that makes 8 muffins. But, I worked with the practicality of using one shot of espresso. You can get a dozen by increasing all the ingredients by half. If you’re an espresso drinker, then you just get a bonus half shot to enjoy.

Mocha Muffins

Yield:8 muffins

Prep Time:20 minutes

Cook Time:25 minutes

Plenty of chocolate and a shot of espresso make these Mocha Muffins a great pick-me-up treat!

Hi, Debbie! I’ve only used espresso powder a couple of times, and that’s been a while. My guess is that you should be able to use it. I would dissolve it in hot water first. I don’t know how much you should use, but there’s likely some information on the container.

I drink espresso every day, and every time I make something chocolatey, I throw in a little instant espresso powder for good measure. They do just go together. Your muffins look incredible, and I’ll take that extra shot of espresso on the side!

I love the idea of walking into a local coffee shop and ordering espresso to use for baking! I never know what to do when recipes call for espresso when I don’t have an espresso machine. Great idea, these muffins look fantastic!

Hello there! I made these for my birthday on Sunday and they tasted amazing! The amount of batter I had was actually enough for nine muffins. The only thing was that the batter was really thick and almost stiff, and the tops came out rather crunchy. I followed the recipe to a T. Any ideas on why they came out like that?

Question/Observation: There’s no milk in this recipe? Is that a misprint? I only bake a little and have never seen a muffin recipe without milk or a milk substitute, so I wanted to make sure that it’s not a misprint before I give it a try. This looks yummy! Thanks!!

I initially wrote the recipe to include milk, but I decided they didn’t need it once I got the batter mixed. If you’d prefer to include milk, you can add about 1/2 cup. It will change the consistency, but they should still be good.

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. There's sure to be something delicious for everyone. Happy baking!